Saturday, February 28, 2009
Copycat Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 min. When very firm, take out of molds and eat! Have fun!
Friday, February 27, 2009
1/2 cup Butterscotch Chips
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Heat oven to 375°F.
Stir together butterscotch chips and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.
Wednesday, February 25, 2009
Baked Sugar Doughnuts
1 can refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/3 cup sugar
Heat oven to 375°F. Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round. With 1-inch round biscuit cutter, cut hole in center of each round. Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown.
Tuesday, February 24, 2009
from Alton Brown, Food Network
6 c all-purpose flour
1 1/2 tsp baking soda (check expiration date first)
3 tsp baking powder
1 T salt
2 T sugar
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
from Alton Brown
2 eggs, separated
2 c buttermilk
4 T melted butter
2 c "Instant" Pancake Mix, recipe above
butter, for greasing the pan
Optional melt-in-your-mouth add-ins:
1 T sugar
2 T lemon juice
2 tsp baking powder
Melt the butter in a little glass bowl. Measure 2 c buttermilk. Separate the eggs, putting the yolk in the butter and the white in the buttermilk. Whisk each bowl thoroughly, then pour the butter mixture into the buttermilk mixture. Whisk to combine.
Measure 2 c pancake mix into a large bowl. Pour the wet ingredients into this bowl. If you're using the melt-in-your-mouth add-ins, add them now. Whisk all together, but don't over whisk.
Let the batter sit for five minutes or so while your griddle or skillet heats up. When cooking surface is sufficiently hot (a drop of water dances over the surface), rub a little butter over it, then drop the pancake batter by about 1/3-cup fulls, or however large you like your pancakes. Cook until bubbles begin to break on the surface and the edges start to look dry. Flip and cook another couple of minutes. Adjust the heat if you need to.
Keep your pancakes warm by placing them on a baking sheet in a 200 degree oven or eat them immediately. Makes 12-18 pancakes, depending on how big you make them.
Monday, February 23, 2009
Grab a bowl and head over to Lisa and Lana's for Tempt My Tummy Tuesday!!
Honest George's Cherry Chocolate Bars
1 box devil's food cake
2 eggs, bean
1/4 tsp. cinnamon
1 can cherry pie filling
1 tsp. almond extract
Preheat the oven to 350 degrees. Mix all ingredients together using a large spoon. Grease and flour a 9 x 13 inch baking pan. Spread the mixture into the pan and bake for 30 minutes.
1/3 cup milk
5 Tbsp butter
1 cup sugar
6 ounces chocolate chips
Bring milk, butter and sugar to a boil. Boil for 1 minute. Remove from heat and add chips. Cool until the mixture is spreadable, then frost the cake.
Sunday, February 22, 2009
Note: Happy Birthday, George Washington! We have all heard the story about how George told his father he could not tell a lie about chopping down the family cherry tree. Historians say this is a myth, but still everybody associates George with the cherry tree. So, today's recipe is in honor of our country's first president!
Pineapple Cherry Upside Down Cake
4 T. margarine
1/2 cup brown sugar
1 can (16oz.) sliced pineapple, drained
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
3 tsp. cold water
1 cup sugar
Melt the margarine on the stove. Stir in the brown sugar and cook until it is dissolved and it is well blended. Arrange the pineapple slices in the bottom of a 9" round or square cake pan. Place maraschino cherries in the centers of the pineapple slices and in the spaces between the slices. Pour the brown sugar mixture in the cake pan over the pineapple and cherries.
Mix the flour, baking powder and salt together. In a separate bowl, beat the egg yolks, water and sugar together. Add the flour mixture and beat at medium speed for about 2 to 3 minutes. Beat the egg whites until stiff peaks form. Fold into the batter.
Pour batter over the pineapple, cherry and brown sugar mixture. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Remove from oven and let stand for about 5 minutes. Run knife around edges of pan and then turn the cake over onto a plate. Be careful - syrup is HOT!
Saturday, February 21, 2009
Note: My boys love a show on Nickelodeon called "Chowder". The characters have names based on foods like Chowder, Gazpacho, Truffles and Panini. One day the boys were asking what some of the foods were so I thought it would be fun to have a cartoon Saturday meal.
6 large tomatoes
1 large cucumber, peeled, seeded & chopped
1 large green bell pepper, chopped
2 onions, chopped
2 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh parsley
1 teaspoon cumin
S & P, to taste
In a medium saucepan- boil water & add tomatoes. Boil for 15 seconds. Remove & transfer to a colander & rise under cool water, the skins should slip off easily.
Place tomatoes into food processor, along with the rest of the above ingredients.
Blend on high for several seconds, until well-mixed & blended. Chill in frig for several hours, you want the flavors to meld. Serve chilled. Enjoy.
Monte Cristo Panini
8 slices sourdough bread
3 Tbsp. Dijon mustard
1/2 lb. thinly sliced deli ham
4 thin slices Swiss cheese
1/2 lb. thinly sliced deli turkey or chicken breast
4 thin slices Provolone cheese
2 eggs, beaten
2 Tbsp. milk
1 Tbsp. oil
1 cup finely crushed Rice Krispies cereal
Spread one side of each bread slice with Dijon mustard. Make sandwiches with the two kinds of cheese and the ham and turkey slices.In shallow bowl, combine egg, milk, and oil and beat well. Place crushed cereal on a shallow plate. Dip each sandwich briefly into egg mixture, then into cereal mixture to coat.Grill sandwiches in dual contact grill or panini grill or waffle iron until crisp and brown, 3-4 minutes. Sprinkle hot sandwiches with powdered sugar and serve with strawberry jam for dipping.
3 potatoes, peeled & cubed
1 onion, diced
1 1/2 cup evaporated milk
1 can (14.75 oz. size) cream-style corn
Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low & simmer until potatoes are tender, about 20 minutes.
Stir in evaporated milk and corn. Heat through, about 10 minutes.
Friday, February 20, 2009
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla
In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.
Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.
Makes 2 cups.
Thursday, February 19, 2009
1 pack unsweetened Kool Aid (any flavor)
2 quarts cold water
1/2 cup sugar
1/2 teas. salt
1/2 cup orange juice
Mix together. This equals the electrolyte replacement found in many popular drinks on the market. Great for a hot summer!
Wednesday, February 18, 2009
Note: I realize that this is kind of random, but I was making some envelopes for a special letter that I wanted to send and realized that I didn't know how to seal it without being torn to shreds when my friend opened it. I found this recipe at the Allene's craft site. Very easy!
Lickable Envelope Glue
2 parts tacky glue
1 part vinegar
How to use:
Use brush to apply to paper stroking one way.
When that is dry - apply another thin coat stroking the opposite way.
When ready to use, insert letter, moisten, seal, send.
Copycat Magic Shell
1 − 6 ounce package chocolate chips
1/2 stick butter or margarine
1/4 cup vegetable oil
Melt chocolate chips and butter in a double boiler. Add oil and mix in well. When dipped into or spooned over ice cream it will create a hard chocolate shell.
Tuesday, February 17, 2009
Monday, February 16, 2009
Note: I automatically double this recipe because my boys can tear through this faster than you would believe.
Sour Cream Enchiladas
1 8 oz sour cream
1 can cream of chicken soup
1 can chopped green chilies
1 cup cheddar cheese
2-4 chicken breasts
1 pkg. taco seasoning
1 pkg. flour tortillas
Warm sour cream, soup and chilies. Sautee chicken, taco seasoning and 1-2 Tbsp water. Place each by spoonful on tortilla: chicken mixture, soup mixture & cheese. Roll tortillas and place in 9 x 13 dish. Cover with remaining soup mixture and cheese. Bake at 325 degrees for 20 minutes.
Find even MORE delicious recipes at Lisa and Lana's blog! Don't wait... go NOW!!!
3 tablespoons butter-flavored sprinkles
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil, crushed
1/2 teaspoon dried parsley flakes, crushed
1/8 to 1/4 teaspoon garlic powder
In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store mix in the refrigerator for up to 1 month. Makes enough to season 10 cups popped popcorn (20 servings).
Saturday, February 14, 2009
4 flour tortillas
Non-stick cooking spray
1/4 cup Creamy Peanut Butter
1/4 cup marshmallow creme
2 small bananas, sliced
1/2 cup milk chocolate chips or semi-sweet chocolate chips
Lightly coat one side of each tortilla with cooking spray. Place tortillas on clean work surface, coated sides down.
Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla. Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling.
Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once. Repeat with remaining quesadillas. Serve warm. 4 servings.
Friday, February 13, 2009
4 boneless skinless chicken breast halves, 6 to 8 ounces each
Salt and pepper
2 to 3 sprigs of fresh rosemary, finely chopped
1 tablespoon EVOO (extra-virgin olive oil)
1 11 x 17-inch sheet of frozen puff pastry
8 ¼-inch-thick slices Italian fontina cheese, 2 to 3 inches square
½ cup fig preserves (or apricot, raspberry... whatever is your favorite)
1 egg, beaten with a splash of water
Preheat the oven to 400°F. Halve each piece of chicken crosswise, giving you 8 equal portions. Season the chicken with salt, pepper, and the rosemary. Heat the EVOO in a non-stick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total (it will cook further in the oven). Remove from the heat. Line a baking sheet with parchment paper. Cut the pastry into 8 equal pieces and place a piece of cheese in the center of each.
Top with a spoonful of fig preserves and a piece of chicken. Fold the dough up and over the meat and cheese and pinch the edges to seal. Brush the seams with egg wash, flip the pastry packets over, and brush the tops with the remaining egg wash.
Bake for 12 to 15 minutes, or until golden all over and heated through.
For entrée portions, simply leave the chicken breasts whole and cut the pastry into quarters to make 4 packets. Trim off excess dough and use it to decorate the pastry with small cutouts, such as heart shapes.
Serves 8 as a first course or 4 as an entrée
Wednesday, February 11, 2009
Note: Does anything say love more than chocolate? hee hee
Here's my Heart Fudge
* 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
* 1 teaspoon almond extract
* 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/4 cup (1/2 stick) butter or margarine, melted
* 1 teaspoon vanilla extract
* 4-1/2 cups sugar
* 1 jar (7 oz.) marshmallow creme
* 1-1/2 cups (12-oz. can) evaporated milk
* 1/4 cup (1/2 stick) butter or margarine
* 1 cup candied red cherries, quartered
* Few drops red food color(optional)
Line 13x9x2-inch pan with foil. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt). Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.
NOTE: For best results, do not double this recipe.
Recipe Source: Hershey's Kitchen
Tuesday, February 10, 2009
Fast & Easy Cupid Punch
Lemon Lime Soda
Can of whipped topping
Put a scoop of strawberry sorbet in a cup. Pour soda over the sorbet. Top the cup with whipped topping and sprinkles and serve.
Cupid's Love Potion
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen limeade concentrate, thawed
1 (16-ounce) can frozen lemonade concentrate, thawed
1 large can pineapple juice, chilled
1 large bottle cranberry juice cocktail, chilled
1 large bottle ginger ale, chilled
1 quart club soda, chilled
2 cups frozen strawberries, thawed, sliced
Before you start, chill your punch bowl. It will ensure that your punch stays cold longer. Mix together orange juice, limeade and lemonade concentrates, pineapple juice, cranberry juice cocktail, ginger ale and club soda; stir to combine well. Add sliced strawberries on top of each individual cup serving.
Monday, February 9, 2009
Chocolate Lava Cake
4 teaspoons sugar
1/2 cup butter, cubed
4 squares (1 ounce each) semisweet chocolate
1 cup confectioners' sugar
2 egg yolks
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Cool Whip, optional
Additional confectioners' sugar, optional
Grease and sugar four ramekins. Place on a baking sheet and set aside until later.
Melt butter and chocolate in a microwave safe bowl. Stir until smooth. Add confectioners' sugar and continue stirring until smooth. Add in eggs, egg yolks and vanilla. Mix well. Add in flour and salt. Mix well. Spoon batter into ramekins.
Bake at 400 degrees for 12 minutes. The sides will be wet and the centers will be soft. Let ramekins cool for 5 minutes. Run a knife around cake edges to loosen. Turn cakes over onto serving plates. Remove ramekins.
Sprinkle cakes with powdered sugar and top with Cool Whip. Serve warm!
I am grabbing a cup of coffee and going over to Lisa and Lana's blog to find more delicious recipes for Valentine's Day at this week's Tempt My Tummy Tuesday! Come join me.
Easy Chocolate Fondue
1 or 2 cans of chocolate frosting
pound cake cubes
Microwave your chocolate frosting until it is glaze consistency and then pour into fondue pot. SERVE! Enjoy your time.
Friday, February 6, 2009
Thursday, February 5, 2009
Western Style Grits
6 cups water
1 1/2 cups quick-cooking grits,dry
3/4 cup butter
1 pound processed cheese, cubed
2 teaspoons seasoning salt
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 teaspoons salt
3 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
Bake 1 hour in the preheated oven, or until the top is lightly browned.
Wednesday, February 4, 2009
Buttery Cinnabun Cake
3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 teaspoons vanilla
1 Stick real butter, melted
2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
P.S. I found this delicious recipe over at Picky Palette's blog.
Peanut Butter Pie
9" graham cracker of chocolate crust
1/2 cup crunchy peanut butter
8 oz cream cheese
2 Tbsp butter
1 cup powdered sugar
1 large container Cool Whip
Mix everything together thoroughly except Cool Whip. Fold in Cool Whip. Freeze for 1 1/2 - 2 hours.
Serve drizzled with chocolate syrup!
Tuesday, February 3, 2009
This is my dream coffee lover's dream set.... or I want it to be. Southern Plate, a great cooking blog, is giving this coffee lover's dream set as part of our February giveaways. I have already cleared a spot on my countertop for it. I scoured the counter with Clorox so it will be pristine for it's arrival. I am thinking about going and buying some premium "bean" for its inaugural brew.
Ahhh... coffee and Southern Plate! I love you.
Monday, February 2, 2009
Lemon Supreme Cake
1 lemon supreme cake mix
1 cup apricot nectar
3/4 cup Crisco oil
1/2 cup sugar
Mix cake mix, sugar, oil and nectar together. Add 1 egg at a time. Bake in Bundt or tube pan at 325 degrees for 1 hour.
Mix 1 cup powdered sugar and juice of 1 lemon. Poke tiny holes in cake and pour over cake while still warm to make glaze.
Speaking of spoons... grab one and join me at Lisa and Lana's blog for more great recipes on Tempt My Tummy Tuesday!
Note: Yes, that is a Dan Marino figure on our table. My boys are huge Miami Dolphins fans so even though their team wasn't in the Super Bowl, they still wanted their team represented. I had found this recipe for mini Boston cream pies on the Southern Plate blog and knew my boys would love them. It was Little Guy's idea to put the stripes on them to make them look like footballs. Wasn't that clever? They turned out soooo cute, didn't they?
Mock Boston Cream Pies
2 cans biscuits (not the flaky type)
french vanilla pudding (small box)
1 1/2 cup milk
8 oz Cool Whip
1 can chocolate frosting
Pour oil in skillet to depth of 1/2 inch. Place on medium heat and let heat up for about five minutes to make sure the oil is good and hot. Place biscuits in hot oil, turn as soon as they become brown on both sides. Remove to paper towel lined plates.
To make your filling, mix pudding and milk together. Blend well. Fold in Cool Whip. Place in icing bag with tip or you can put in ziploc bag and snip off edge. I didn't have an icing bag so I used the end of a wooden spoon to make a hole in each biscuit and them squeezed in the pudding mix with the Ziploc bag.
Spoon chocolate frosing into a bowl. Microwave until it is of glaze consistency. Dip the top of each "pie" into icing and plate on plate to serve.
1 - 26.3 oz. box of Morton's salt
1 - 1 1/2 oz. box of Black pepper
1 - 1 oz. bottle garlic powder
1 - 1 oz. carton Accent (monosodium glutamate)
1 - 2 oz. bottle of red pepper
1 - 1 oz. bottle of chili pepper
Mix thoroughly. Store in airtight container. Use like salt.